LIGHT AND SPONGY DOUGHNUTS

LIGHT AND SPONGY DOUGHNUTS

INGREDIENTS -

315 GM FLOUR
1/2 TSP SALT
160 ML MILK + 1/3 CUP SUGAR
1 TSP YEAST
1 EGG BEATEN WITH FORK
2 TBSP BUTTER

METHOD -

MIX FLOUR AND SALT SET ASIDE. BOIL THE MILK ADD SUGAR MIX WELL, SET ASIDE UNTIL LUKEWARM ADD YEAST AND LET IT RISE THEN ADD TO THE DRY INGREDIENTS ADD BEATEN EGG, KNEAD DOUGH VERY WELL ADD THE BUTTER KNEAD AGAIN AND SET ASIDE UNTIL ITS DOUBLED IN SIZE. ROLL AND CUT IT WITH A DOUGHNUT CUTTER OR WITH A GLASS AND BOTTLE TOP AND SET ASIDE TILL DOUBLE. THEN FRY IN OIL , DUST CASTOR SUGAR ON TOP AND THEN SERVE.

POTATO STACKS

POTATO STACKS

INGREDIENTS-
200 GM POTATO (CUT INTO THINLY ROUND)
2 TSP THYME
1 TSP BUTTER
1/2 TSP BLACK PEPPER
2 TBSP CHEESE
6 CLOVES CHOPPED GARLIC
SALT AS NEEDED
OIL TO SPREAD OVER MUFFIN MOLDS

METHOD -
MIX POTATO, CHEESE, BLACK PEPPER, THYME, GARLIC , BUTTER AND SALT. SPREAD THE MIXTURE TO MUFFIN MOLD BAKE IN 200 DG UNTIL BROWN .

CORN FLOUR HALWA ( no white flour / maida )

CORN FLOUR HALWA ( no white flour / maida )

INGREDIENTS -
1 CUP CORN FLOUR +2 CUP WATER (MIX WELL)
2 1/4 CUP SUGAR
1 CUPS WATER
2 TSP GHEE
PINK FOOD COLOR
ROSE ESSENCE FOR FLAVOR

METHOD -
BOIL SUGAR WITH 1 CUP WATER ADD FOOD COLOR THEN ADD THE CORNFLOUR MIXTURE TO THAT, STIR CONTINUOUSLY FOR TILL BECAME THICK ADD ROSE ESSENCE ADD GHEE , AND POUR INTO A GHEE SPREADED PAN SET ASIDE FOR 15-20 MINUTES THEN DE MOLD AND SERVE.,

PRAWN AND VEGETABLE PAKODA

 PRAWN AND VEGETABLE PAKODA

Ingredient-
250 gm prawns
1/2 cup grated Carrot (opt)
1/2 cup grated potato (opt)
1/2 cup diced onion
1 inch ginger grated
Curry Leaves
1/2 tsp chili powder
A pinch turmeric powder
2 cup flour
1 cup gram flour.
2 pinch of baking soda
salt

Method-
Mix All and make a dropping mixture and drop using table spoon in oil fry till golden brown

STEAMED TAPIOCA CAKES / PULLA KENGE ADDA

STEAMED TAPIOCA CAKES / PULLA KENGE ADDA

INGREDIENTS

500 GM TAPIOCA PASTE
125 GM SUGAR OR AS PER TASTE
YELLOW FOOD COLOR / TURMERIC
PINCH OF SALT
SOME BANANA LEAF HEAT IN MICROWAVE FOR 5 SECONDS
OIL

METHOD
GRIND TAPIOCA WITH EQUAL AMOUNT OF WATER TILL BECAME PASTE AND THEN STRAIN TAPIOCA PASTE DISCARD THE STARCH WATER. MIX TAPIOCA PASTE WITH SUGAR, SALT, COLOR AND TEST THE SWEET OF THE MIXTURE FOR SWEETNESS , THEN PUT IN BANANA LEAF AND FOLD THE LEAF AS PER IMAGE BELOW, THEN KNIT WITH TREAD THEN STEAM IT IN A STEAMER OR RUB OIL AND PUT THE MIXTURE TO THE IDLY TRAY AND STEAM IT.SERVE IT.

STUFFED CHILLI BAJJI

STUFFED CHILLI BAJJI 

Ingredient for Batter
10 no Bajji Chilli
2 cup maida
1 cup gram flour
1 tsp chili powder
1 tbs corn flour
2 pinch of baking soda
salt

For Stuffing-
Stuffing 1
1 cup grated coconut
Tamarind paste
1 tsp Cumin powder
3 tbs coriander leaves chopped
salt
Method For Stuffing-
Cut the top of chili and remove the seed and stuff with the above
Ingredient
Stuffing 2
Oil
2 tsp
1/2 tsp cumin
1/8 tsp Asafoetida
1 to 2 Onion large (finely chopped)
2 Garlic cloves (finely chopped)
Salt 1/2 tsp (adjust per taste)
1/8 tsp Turmeric powder
1/4 tsp Coriander powder
1/2 tsp Red chilly powder
3 Potatoes medium (boil, peel and roughly mashed)
2 Tbsp Coriander leaves - (finely chopped)
In a pan add oil saute onion add garlic add other saute then fill in chilies.
Stuffing 3
1/2 cup Fried gram dal/ Pottukadalai
1.5 tsp- Red chilly powder
1/2 tsp Ajwain / Omam
1/4 tsp Cumin powder
1/8 tsp Hing
1/2 tsp Chaat masala powder
Tamarind - small gooseberry size
Salt & water - as needed For
Mix all and fill in chilies
Method For Batter-
Mix All and make a batter and dip the chili in batter then fry till golden brown

CAULIFLOWER BAJJI

CAULIFLOWER BAJJI

Ingredient-
1 no of Cauliflower cut to small Florette
2 inc ginger grated
1/2 tsp chili powder
A pinch turmeric powder
1 cup Channa dhal flour
1 cup flour
2 pinch of baking soda.
Water as needed
salt

Method-
In a pressure cooker add oil saute grated ginger till brown add salt and little water the add cauliflower Florette close the lid and simmer the heat wait till you hear the whistle, the open the lid immediately and remove the Florette. don't trow the water. Now Mix All with coked water and the ginger and make a drooping mixture and dip the Florette in the batter then fry in oil till golden brown